Have you tried quinoa flour, blissfulbite? I've used it in bread (mixed with wheat flour) with tasty results. Chickpea flour is another good one, although I haven't tried it in desserts. And what a...
Jilly, in order to produce a loaf that "springs" in the oven and has a nice crust, you need both a hot surface to bake the loaf on and steam. This post is about a shortcut that some people use. If ...
Try using an old cast iron skillet, preheated with the oven. It gets much hotter than a muffin tin. Also, there is a difference in steam between preheating the oven with the water or pouring water ...
Cmcinnyc, I tried ABin5 a few years ago, never had much success and went the kneading route instead. But one thought that comes to mind is that the week-old dough was so overfermented that the glut...
I use oats, regular old fashioned. When overcooked, they fall apart and thicken the soup nicely. No need to pulverize or do anything to them beforehand.
Curbappeal, I use my cast iron for everything but the acidic dishes (acid reacts with cast iron and gives the food a metallic aftertaste) and eggs. So tomato sauces get cooked in a stainless steel ...
Maybe it's just me, but I much prefer to find an old well-seasoned cast iron skillet at a thrift store than buy a new one from Lodge. I've had great luck finding some beautiful pans by Griswold and...
They taste nothing like artichokes, since they're not even related to them. They do have a wonderful concentrated sunflower seed flavor, though. Some people are fortunate not to experience intestin...
"Healthy" means that your food is not sick. Is that what you're trying to say? If not, "healthful" is the correct adjective to mean good for you, or wholesome.
I detest the word foodie.
As far as deflating post baking, I find that it mostly happens to underbaked popovers. If they have a nice golden crust, they stay puffed, no need to poke holes or do anything at all. Here's a real...
I make popovers all the time and don't have any trouble getting them out. My method is to preheat the pan for 5-10 minutes until it's very hot, then pour ~1 tsp oil into each cup and then pour the ...
IIRC, enriched doughs (made with fat/eggs) should be baked to 190 degrees and lean doughs (just flour and water) - to 205-210 degrees F. I bake bread several times a week and usually double check m...
Deirdre, enamel cast iron is great because you get the benefits of cast iron (even heating, heat retention, etc) with the added advantage of non-reactivity. I don't know about you, but I can really...
Like many others, I suffer from the sunchokes' unpleasant side effects. But I love their taste! If anybody has a remedy, do share. In the meantime, I eat them in solitude. :)
Latest Comments...
Have you tried quinoa flour, blissfulbite? I've used it in bread (mixed with wheat flour) with tasty results. Chickpea flour is another good one, although I haven't tried it in desserts. And what a...
Jilly, in order to produce a loaf that "springs" in the oven and has a nice crust, you need both a hot surface to bake the loaf on and steam. This post is about a shortcut that some people use. If ...
Try using an old cast iron skillet, preheated with the oven. It gets much hotter than a muffin tin. Also, there is a difference in steam between preheating the oven with the water or pouring water ...
Thanks for that correction, BrooklynBaker, I was just about to point that out myself. When in doubt, I use a thermometer.
Cmcinnyc, I tried ABin5 a few years ago, never had much success and went the kneading route instead. But one thought that comes to mind is that the week-old dough was so overfermented that the glut...
I use oats, regular old fashioned. When overcooked, they fall apart and thicken the soup nicely. No need to pulverize or do anything to them beforehand.
Curbappeal, I use my cast iron for everything but the acidic dishes (acid reacts with cast iron and gives the food a metallic aftertaste) and eggs. So tomato sauces get cooked in a stainless steel ...
Good lord, I wish my scotch lasted long enough for me to wonder if it's still good. :D
Gvinton, glad you like your pans. I was talking about a difference in metal quality, not just the seasoning. But really, to each his own.
Maybe it's just me, but I much prefer to find an old well-seasoned cast iron skillet at a thrift store than buy a new one from Lodge. I've had great luck finding some beautiful pans by Griswold and...
Believe it or not, the Sophie Conran for Portmeirion line is available at Bed, Bath and Beyond.
They taste nothing like artichokes, since they're not even related to them. They do have a wonderful concentrated sunflower seed flavor, though. Some people are fortunate not to experience intestin...
"Healthy" means that your food is not sick. Is that what you're trying to say? If not, "healthful" is the correct adjective to mean good for you, or wholesome. I detest the word foodie.
Ack, bad link. Here it is.
As far as deflating post baking, I find that it mostly happens to underbaked popovers. If they have a nice golden crust, they stay puffed, no need to poke holes or do anything at all. Here's a real...
I make popovers all the time and don't have any trouble getting them out. My method is to preheat the pan for 5-10 minutes until it's very hot, then pour ~1 tsp oil into each cup and then pour the ...
Another vote for the Thermapen. It's fast, reliable, but not cheap. I use mine all the time.
IIRC, enriched doughs (made with fat/eggs) should be baked to 190 degrees and lean doughs (just flour and water) - to 205-210 degrees F. I bake bread several times a week and usually double check m...
Deirdre, enamel cast iron is great because you get the benefits of cast iron (even heating, heat retention, etc) with the added advantage of non-reactivity. I don't know about you, but I can really...
Like many others, I suffer from the sunchokes' unpleasant side effects. But I love their taste! If anybody has a remedy, do share. In the meantime, I eat them in solitude. :)